Market News

This Week's Recipe: Sweet Pepper + Cherry Tomato Panzanella

Sweet Pepper + Cherry Tomato Panzanella

By: Danica Studio

Ingredients:

  • 3 sweet peppers
  • Olive oil
  • Red wine vinegar
  • 2 –4 slices bread (depending on size)
  • 2 handfuls cherry tomatoes
  • 1/2 cup small mozzarella balls (or quartered medium mozzarella balls)
  • 1/4 red onion, thinly sliced
  • Handful torn basil
  • Salt & pepper

Instructions:

  1. To toast the bread, drizzle olive oil onto the bread slices and place in the oven to toast.
  2. Slice the cherry tomatoes in half and drizzle with some olive oil, salt, pepper and red wine vinegar.
  3. Slice the peppers into 1-inch pieces and sauté in a pan with olive oil until softened. Drizzle with red wine vinegar when done.
  4. Toss all of the salad components together and let sit for 10 minutes before serving so the bread can absorbed some of the juices. Add a drizzle of olive oil and some salt and pepper.

In Season: Peppers


Peppers are stealing the show these days at the markets, appearing at farmers’ stalls in a rainbow of shapes and sizes, flavours and spiciness. As versatile as they are nutritious (they contain more than 200% of your daily vitamin C intake), peppers can be stewed, stuffed, sauteed, dried, or – our favourite – eaten raw like an apple.

Char them outside on your barbeque for maximum flavour explosion served with a side of garlic yogurt sauce.

String them up for use later in the season – chili ristras make a colourful display in your kitchen and can be added to recipes all winter long.

Freeze them (no blanching required) after cutting them into desired portions. Best used in cooking, not eaten raw.

While peppers are found in many recipes, anyone who’s ever tucked into a bowl of Hungarian lesco or eaten chili rellanos knows that peppers can make for an amazing, stand alone dish.

This week’s In Season recipe, which comes from our friends at Vancouver-based design firm Danica Studio, incorporates both peppers and cherry tomatoes in a panzanella-style dish that serves up all the amazing flavours of late summer.

 

Credit: Danica Studio

Sweet Pepper + Cherry Tomato Panzanella

By: Danica Studio

Ingredients:

  • 3 sweet peppers
  • Olive oil
  • Red wine vinegar
  • 2 –4 slices bread (depending on size)
  • 2 handfuls cherry tomatoes
  • 1/2 cup small mozzarella balls (or quartered medium mozzarella balls)
  • 1/4 red onion, thinly sliced
  • Handful torn basil
  • Salt & pepper

Instructions:

  1. To toast the bread, drizzle olive oil onto the bread slices and place in the oven to toast.
  2. Slice the cherry tomatoes in half and drizzle with some olive oil, salt, pepper and red wine vinegar.
  3. Slice the peppers into 1-inch pieces and sauté in a pan with olive oil until softened. Drizzle with red wine vinegar when done.
  4. Toss all of the salad components together and let sit for 10 minutes before serving so the bread can absorbed some of the juices. Add a drizzle of olive oil and some salt and pepper.

What's Fresh at Trout Lake - Oct 1st

Tempeh with Eggplant & Tomatoes Recipe

  • 3 tbsp vegetable oil, divided
  • 2 shallots, roughly chopped
  • 6 garlic cloves
  • 1″ piece ginger, peeled & sliced
  • 1 stalk lemongrass
  • 3 tbsp brown sugar
  • 2 tbsp sambal oelek
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 tsp ground tumeric
  • 1 lime leaf
  • zest & juice of 1 lime
  • 200 g block tempeh, 1″ piece
  • 1/2 lb Japanese eggplant – halved lenthwise & cut into 1″ wide pieces
  • 1 1/2 lbs tomatoes, roughly chopped
  • 1 tsp coarse salt % 1/2 tsp pepper
  • 1/2 cup toasted cashews
  • finely chopped scallions

Heat 1 tbsp of oil in a large pan over medium-high head. Add shallots, garlic, ginger and lemongrass and cook – stirring occasionally – until browned and slightly charred in places, about 3 mins. Pour mixture into a blender.

To the blender, add brown sugar, sambal oelek, tamarind paste, fish sauce, ground tumeric, lime leaf and lime zest and juice. Blend until pureed. Set aside.

Add the pan back to medium-high heat and add another tbsp of oil. Cook the tempeh for about 2 mins per side, until browned and charred in places. Remove tempeh to a plate lined with paper towel.

Add the final tbsp of oil to the pan. Cook the eggplant in a manner similar to the tempeh, until browned and charred in bits – about 2 mins.

Add tomatoes to the pan and add the tempeh back. Reduce head to medium. Add salt and pepper. Stir together and cook – sirring occxasionally – until sace has thicked, 10 – 12 mins. The mixture should resemble a chunky tomato sauce. Stir cashews into the pan, sprinkle with scallions. Serve over rice.

For more Local Food Global Flavour recipes, look out for our recipe cards throughout the market! #localfoodglobalflavours

The Produce

acorn squash, apples, basil, bell peppers, butternut squash, broccoli, brussel sprouts, bok choy, cantaloupe, carrots, celery, chard, cherries, cauliflower, cucumbers, cucamelons, corn, dahlias, delicata squash, eggplant, fennel, fresh herbs, garlic, green onions, grapes, heirloom tomatoes, kale, leeks, nectarines, new potatoes, mushrooms, patty pan squash, pears, plums, pumpkins, radishes, raspberries, salad mix, sunflowers, tomatoes, turnips, watermelon, zinnias, zucchini, zucchini flowers

The Vendors

We’ve got a vendor we’re seeing for the first time this week: Cranberry Meadows. They offer fresh plump cranberries grown in Maple Ridge by the Susan and Jamie Senger family.

Don’t Miss

Electro Recycle will be at the market accepting your small appliances. Visit them at the West entrance to the market to learn more about recycling and be entered in a draw when you recycle an appliance! More details on the hundreds of items they accept is available on their website.

Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.

Ready, set, SCAVENGE! Pickup your Salt Spring Coffee’s Edible Scavenger Hunt card and complete 5 activities to be entered to win Salt Spring Island swag, $100 market money or tickets to our annual Ripe harvest dinner.

Find us in the north parking lot of John Hendry Park / Trout Lake.

GET A COMPLETE LIST OF THIS WEEK’S TROUT LAKE FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.


What's Fresh at Mt Pleasant Market-Oct 2nd

Fun for the whole Family! #MtPFallFair

Don’t forget to bring your “Veggie Brag” or “Veggie on Parade” by 9:30am. To be judged by shoppers and vendors, and winners get great Market Swag!


THE PRODUCE:

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Our famous annual Urban Pumpkin Patch brought by The Applebarn! Don’t forget to grab your pumpkin for Halloween and squash for Thanksgiving!

apples, basil, beans, beets, broccoli, cabbage, cantaloupe, carrots, celery,  chard, cauliflower, chives, corn, cucumbers, dill, eggplant, fennel, onions, garlic, garlic scapes, green beans, head lettuce, peaches, peas, peppers, potatoes, pumpkins, radishes, salad mix, squash, tomatoes, watermelon, zucchini

DON’T MISS:

Georels Smokehouse has Turkey Stock just in time for your Thanksgiving prep, and Old Country Pierogis has made some delicious  turkey and cranberry pierogis!


Member Appreciation Day!

We love our members! You always get 15% off at Hello Coffee, and 15% off cool Merchandise like our fancy NEW totebag!

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On Member Appreciation Day:

Applebarn – $1 Off Bag of Pepper Challenge

Lita’s Mexican Foods – $1 Off package of Fresh, Handmade Tortillas

Realmeals – 10% Off orders $40 and over 

Tempea Natural Foods – Handmade Tempeh, $4.50 for 200gm pack and $6 for 300gm pack

Urban Digs Farm – 25% Off all Pork Cuts

Make sure to sign up for a membership at the information booth if you haven’t already to take advantage of all your member perks!


Share your market finds @vanmarkets  #mountpleasantFM and follow Mt Pleasant Market on facebook!

CLICK ON UPCOMING SCHEDULES TO FIND COMPLETE LIST OF VENDORS

CLICK ON MT PLEASANT FARMERS MARKET TO FIND LOCATION DETAILS

See you Sunday!!


What's Fresh at the West End October 1

IN SEASON NOW:

 

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apples, artichokes, basil, beans, beets, broccoli, cabbage, cantaloupe, carrots, celery, champagne grapes, chard, cauliflower, chives, corn, cucumbers, dill, eggplant, fennel, onions, garlic, garlic scapes, green beans, head lettuce, peaches, peas, peppers, potatoes, radishes, salad mix, squash, tomatoes, watermelon, zucchini


TOP PICKS TO CHECK OUT:

  • Stock up on different varieties of tasty Summerland-grown apples at Golden West Farms
  • Visit The Hive Printing to check out their awesome selection of Vancouver-inspired graphic t-shirts and other printed textiles
  • Make sure to treat yourself to a mouth watering cinnamon bun or another treat from The Smallflower gluten free cafe and bakeshop

DON’T MISS:

22-pie_crimpedWe have our annual West End Harvest Festival coming up on Saturday October 8th! The festival will include seasonal recipes, fun activities for kids and adults, cooking tips, apple tastings, squash variety displays, and our Fall Fruit Pie Competition! Pies are judged on taste, appearance, crust and originality. CLICK HERE to register for the Pie Competition…there are some awesome prizes to be won! We hope to see you on October 8th!

This Saturday is Member Appreciation Day! Bring your member card, or sign up for a new membership at the information booth. Make sure to look out for member specials around the market and take advantage of your 15% member discount off of Vancouver Farmers Markets merchandise at the information booth!

Some Member Specials:

  • Ice Cap Organics – 5lb bags of Organic Aisla Craig Onion, $8 (reg $10)
  • Purebread – .50 cents Off Any Loaf of Bread
  • Scentimental Creations – 20% Off Pumpkin Spice Essential Oil Blend with Cardamon, Peru Balsam, Nutmeg, Ginger and Sweet Orange
  • Urban Digs Farm – 25% Off all Pork Cuts

The Salt Spring Coffee Edible Scavenger Hunt is on until October 9th! Pick up a card at the Market Information Booth or download online, then complete all five activities listed on the edible scavenger hunt card and submit it for your chance to win a number of great different prizes!

ChopSwap is a community campaign that helps turn local restaurants and their customers into zero-waste heroes, and they will have a station at the market this Saturday! Pay them a visit to swap your disposable chopsticks for a pair of reusable ones! All swapped + reclaimed chopsticks will be donated to local school arts programs, crafters and other creative initiatives (or sent to compost).


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Celebrate the harvest with Vancouver Farmers Markets at RIPE 2016! Tickets are on sale now for our annual dinner fundraiser, which takes place Sunday, October 16 at The Roundhouse. RIPE features a knock-out roster of farm-to-table chefs paired with VFM producers to present 8 mount-watering small plate tasting stations, seasonal cocktails, and local craft beverage. More info on participating chefs and vendors, and to buy tickets, at the RIPE event page.


TIME & LOCATION:

Every Saturday 9AM – 2PM at 1100 Comox St on beautiful Nelson Park!

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GET A COMPLETE LIST OF THIS WEEK’S WEST END FARMERS MARKET VENDORS HERE.

DISCOVER OUR FIVE OTHER SUMMER MARKET LOCATIONS ON OUR MARKETS PAGE.